Rockfish Taco Bowl with Lime Crema
1. Crema: Whisk together 1/2 c. sour cream, 1/2 teaspoon kosher salt, 1/4 tsp sugar, 2 tbsp fresh lime juice (from 1/2 lime), and 1 tsp water. 2. Bowl: Preheat broiler. In a small bowl, stir together 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp chili powder, 1 tsp Kosher salt, 1/8 tsp freshly ground pepper and 3 tbsp extra-virgin olive oil. Rub all over both sides of fish (1 lb). Let marinate in the refrigerator, at least 30 minutes. 3. Meanwhile, let 1/2 small red onion, diced, 1/2 jalapeno, minced (2 tablespoons) and 3 tbsp fresh lime juice (from 2 limes) sit for 10 minutes. Stir in 1 can (15.5 ounces) black beans, drained and rinsed, 1 cup halved cherry tomatoes and 1/3 cup finely chopped fresh cilantro. Season with salt and pepper. 4. Broil fish until browned and cooked through, 3 to 4 minutes. To serve, place 1/2 cup cooked rice in a bowl. Top with bean mixture, fish, shredded cabbage, sliced avocado, and sliced radishes. Serve with crema on top or alongside.